VEGAN OCHAZUKE, soup cooked

VEGAN Ochazuke, soup cooked

This is a perfect soup to comfort you on cold days, when being sick, or getting you back on track when suffering food poising.

The original recipe is made with salmon and a very famous easy to prepare dish among Japanese people.

Here is my VEGAN version of it. This dish can be enjoyed throughout all four seasons.




1 1/2 cups hot water

1 1/2  teaspoons loose green tea or 1  teabag

1 dried rolled yuba

3 Sakuracha  flowers

2 cups warm cooked  Thai or Basmati rice

1 tablespoon Nori flakes

3 small broccoli florets, blanched for 2 minutes

1 umeboshi (optional)

1/4 teaspoon wasabi ( optional)



Boil the water and pour over the tea to make the tea broth.

Place the rice of your choice into a bowl.

Add dried Yuba, Sakuracha flowers and broccoli.

If you like add wasabi and the umbeboshi.

Pour the tea over the soup and sprinkle nori flakes over the rice.






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